Lentil Soup who does not love this creamy delight.
Making Lentil Soup and Pressure Canning Lentil Soup it is easier than you think.
Making Lentil soup is a pretty simple option as lentils do not pressure can and stay firm. Lentil beans are so good for you it is a must in any pantry. Lentil's are full of protein and high in fiber and we all need that. So lentil soup is grand. I experimented with lentils for months and soup is the only option. This lentil soup option is magnificent. This lentil soup is so tasty and filling on a cold night. Just darn right delicious.
Enjoy it all season long. I do mine in Quart jar's because there always seems to be more people at the house when I open one. Plus the next day and all week long you can enjoy this soup with any meal. The beauty of pressure canning your soup is that you always have a jar of delicious soup any time you want. No can - no preservatives and you will like that.
Ingredients3 lbs of dried lentils - each pound of dried beans makes 5 cups cooked beans
8 garlic cloves, finely chopped
2 celery sticks, finely chopped
2 red onions, finely chopped
Chicken Broth enough to cover beans.
* Have additional ready in case you need more broth to fill the jars.
black pepper to taste
salt to taste
1/2 tsp dried oregano
With regards to seasoning your soup. Keep in mind that you can always add more when you eat it. You can add more seasoning's but you can not take it out!
Chop up all your ingredient's and have them ready.
Prior to starting this project you need to prepare your beans. You can get complete instructions on this post. It is very, very important. Here is the post for instructions on cleaning your beanies.
Many sites say lentils and split peas do not require soaking because of the speed of the cooking and how soft they become. But I disagree who want's dirty soup? The purpose of this recipe is to make a lentil soup and personally lentil's are far to small and mushy to can like regular bean's. But in all other blog's defense it can be done just not here. If you do anything at least clean them! I only soak my lentils for two hours.
Alright your beans should be cleaned and we are now ready to start this project. Take your clean beans and put them into your stock pot.
Cover your beans with the chicken broth and add the remaining ingredient's to your pot. That is your garlic, celery and onion. You can add your seasoning now or add to each jar the spices you wish. About a 1/4 teaspoon each depending on the spice.
Add additional chicken broth to cover completely. Warm the mixture for 15 minutes.
Once warm take your prepared jar's and fill with beans using a slotted spoon until the jar's are about 3/4 of the way full.
Fill remaining space in jar with liquid until you have a least one inch of head space. Wipe the rim's of your jar's, Place your seals and twist band's. Tighten the bands taunt. Place in your pressure cooker and cook until done.Pressure can pint's at 11 pounds for 75 minutes and Quart's for 90 minutes.
This recipe will make you approximately 8 quart's
|Almost there this is my gauge thought you might like to see it|
Enjoy this Winter delight all year when you pressure can!
Also Presto has a great site for information and recipes.
Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.